Fry Without Fear

You don’t have to go to a restaurant to enjoy your fried favorites. [Log In]( [America's Test Kitchen]( [find recipes]( [start free web trial]( Notes from Our Home Kitchens Dispatches from our cooks while we’re in our home kitchens instead of the Test Kitchen [Fry Without Fear. 8-7-2020]( From Ashley Moore, Food Stylist You don’t have to go to a restaurant to enjoy your fried favorites such as [Steak Frites]( or [Fish and Chips](. Frying develops textures in foods that are difficult to replicate in any other way. If you do it right, you’ll get a crispy, crunchy coating without the greasy, soggy layers. With the proper equipment, a few techniques, and safety tips, you can recreate your favorite splurge-worthy meals in the comfort of your own home. [This video]( part of our [Test Kitchen Boot Camp]( breaks down what you need to know before heating up the oil. We also have plenty of resources on our website to help you get started. Check out these tips for [better and safer deep frying]( [the easiest way to clean and reuse frying oil]( and [storing used frying oil](. FREE FOR TWO DAYS Easy Steak Frites For the french fries, our recipe uses half the oil that most recipes call for, and it doesn’t require the usual double frying, but it still achieves fries with crispy exteriors and creamy interiors. The key is to use Yukon Gold potatoes, which are lower in starch. We submerge the potatoes in cold oil before frying them over high heat. For the steaks, thicker-cut boneless strip steaks give us more time to get a nice crust on the exteriors without overcooking the centers. [view recipe]( FREE FOR TWO DAYS Fish and Chips For our batter, we use a mixture of equal parts all-purpose flour and cornstarch, plus a teaspoon of baking powder to mimic the familiar crispy, shell-like coating that you find at proper English pubs. Whisking in some beer creates a coating that sticks well to the tender pieces of cod and adds a malty flavor to each bite. [view recipe]( FREE FOR TWO DAYS The Ultimate Crispy Fried Chicken Cutting up a whole chicken and brining it in a mixture of buttermilk, salt, and spices sets up our fried chicken for success. Air-drying the brined chicken helps us achieve extra-crispy skin. To finish our fried chicken recipe, we coat the chicken with a mixture of flour, baking powder, and baking soda for a light, shatteringly crispy crust and pan-fry it in peanut oil for clean flavor. [view recipe]( Special Offer [All-Access Membership. 12,000+ Reliable Recipes. Free Shipping in our shop. Mobile App. 8,000+ Product Ratings. Cookbook Collection. Join now and SAVE 33%. TRY IT FREE.]( Recommended Equipment for These Recipes winner HIGHLY RECOMMENDED Le Creuset 7¼ Quart Round Dutch Oven [buy now]( Cooking: ★★★   Durability: ★★★   Ease of Use: ★★★   We rely on our Dutch ovens for deep frying. Our favorite is substantial enough to hold and distribute heat evenly without being unbearably heavy. The light-colored interior combined with low, straight sides gives us good visibility and makes it easy to monitor food. [Learn More →]( winner RECOMMENDED Cuisinart Stainless Steel Slotted Spoon [buy now]( Bowl Design: ★★★   Ease of Use: ★★★   Handle Design: ★★½   Cleanup and Durability: ★★½   The lightest of the stainless-steel models we tested, this nearly perfect spoon has a long, hollow handle that feels like it was molded to fit our palms; its wide, shallow, thin bowl makes it a breeze to scoop up our fried food. [Learn More →]( winner HIGHLY RECOMMENDED OXO Good Grips 12-Inch Tongs [buy now]( Comfort: ★★★   Precision: ★★★   Pincer Design: ★★★   The scalloped, uncoated pincers on this model feel precise. The silicone-padded handle is comfortable to use, and the tension doesn’t strain our wrists or hands. These tongs feel like a natural extension of our hands, and they are great for plucking fried chicken out of hot oil. [Learn More →]( From Our Online Cooking School Deep Frying Deep-fried foods are cooked in enough oil to keep them submerged. Here’s what you need to know for perfect results. [VIEW COURSE]( Stay Connected with the Test Kitchen [Pie of the Month Club. August, Coconut-Raspberry Gelato Pie.]( We’re so excited about our cookbook, [The Perfect Pie]( that we started a Pie of the Month Club so we can share twelve of our favorite seasonal recipes. Joining is as easy as, well, pie. [Find out more →]( [2020 Webby People's Voice Award Winner]( Proof is a podcast that solves food mysteries, one story at a time. LISTEN FOR FREE: [APPLE PODCASTS]( [GOOGLE PODCASTS]( [STITCHER]( [SPOTIFY]( [OVERCAST]( [America’s Test Kitchen on The Splendid Table]( Tune in to your local public radio station or listen at [splendidtable.org](. 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